Japanese Bocce Club Captain

Position Summary

The Captain is the highest-level service professional in the dining room, responsible for owning and executing an exceptional guest experience from arrival through departure. This role requires mastery of fine dining service techniques, advanced tableside presentations, and deep knowledge of luxury food and beverage products, including caviar, truffles, premium proteins, wines, spirits, and cocktails.

The ideal candidate leads through example, demonstrating flawless service execution, refined hospitality, and calm authority on the floor. Captains serve as the primary point of contact for guests, orchestrating service flow, pacing, and personalization while mentoring the service team to uphold The Boca Raton's standards of service.

Essential Functions

Guest Experience & Service Execution

• Serve as the primary owner of the guest experience for assigned tables, ensuring a seamless, elevated, and memorable dining experience.
• Greet guests warmly, establish rapport, and maintain an active presence at the table throughout the meal.
• Anticipate guest needs and tailor service style based on preferences, occasion, and pacing.
• Execute tableside service with precision and confidence, including but not limited to:
  • Tableside finishing, saucing, and plating
  • Wine presentation, decanting, pouring
  • Elevated cocktail or spirit presentations when applicable
• Handle guest concerns discreetly and professionally, executing service recovery when needed.

Food, Beverage & Product Expertise

• Demonstrate expert knowledge of the menu, tasting offerings, ingredients, and preparation techniques.
• Possess advanced wine knowledge, including regions, producers, styles, pairings, and proper service techniques.
• Guide guests through beverage selections with confidence.
• Educate guests through thoughtful storytelling that enhances the dining experience without overwhelming.

Service Flow & Dining Room Presence

• Maintain and control service pacing and flow in coordination with the culinary team.
• Inspect the dining room continuously for presentation, cleanliness, and readiness, with attention to alignment, polish, and detail.
• Ensure all service standards are consistently upheld across the floor.
• Lead by example, setting the tone for professionalism, urgency, and refinement.
• Support Captain Assistants, and Server Assistants through hands-on execution and guidance.

Operational Excellence

• Prepare and review food and beverage orders for accuracy and presentation.
• Oversee proper setup for private events, VIP dining, and special occasions.
• Ensure proper care, handling, and maintenance of service equipment and tools.
• Complete and oversee opening and closing procedures as assigned.
• Perform assigned side work, including restocking and station readiness.
• Assist with table clearing and resetting as needed to support service flow.
• Attend required meetings and ongoing training sessions.
• Perform additional duties as assigned to support overall operational success.

Internal Relationships

• Reports to the General Manager.
• Works closely with Captain Assistant, Server Assistants, Culinary, Beverage, Hosts, and Stewarding teams.

External Relationships

Maintains frequent, high-touch interaction with Members and Guests.

Qualifications

• Minimum of two (2) years of fine dining server; preferably in a luxury resort/restaurant setting.
• Demonstrated knowledge of dining room service procedures tableside techniques.
• Knowledge of high-end food products, wines, spirits, and cocktails.
• Strong leadership presence with polished communication skills.
• Proficiency in POS systems.
• Ability to remain composed and authoritative in high-volume or high-expectation environments.
• Preferred open availability, including evenings, weekends, and holidays.

Education & Experience Requirements

The individual must possess the knowledge, skills, and abilities to perform the essential functions of the role, with or without reasonable accommodation, including:

• Expert understanding of formal table settings, service ware, and fine dining etiquette.
• Ability to communicate clearly in English, both verbally and in writing.
• Ability to lift, carry, and transport up to 50 lbs. in a busy dining environment.
• Ability to push or move carts weighing up to 200 lbs.
• Strong ability to inspect, evaluate, and maintain dining room presentation and safety.
• Proven ability to exceed guest expectations through anticipatory and personalized service.
• Must obtain and maintain any required licenses or certifications as applicable.

Physical Requirements

• Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.

In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.